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Crock-Pot: 4 Bean Chili
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 8
Calories 320 kcal
Ingredients
- 5 links Jennie-O Hot Italian Turkey Sausage, decased
- 1/2 tbsp olive oil
- 1/2 tbsp minced garlic
- 16 oz can vegetarian baked beans
- 17-19 oz black bean soup
- 15 oz can kidney beans, drained and rinsed
- 15 oz can garbanzo beans, drained and rinsed
- 28 oz can diced tomatoes, no salt added (or 2 - 14.5 cans)
- 2 ribs celery, diced
- 2 green bell pepper, cored and chopped
- 1 small red onion, chopped
- 1 tbsp dried basil
- 1 tbsp dried chili powder
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- salt & pepper (to taste)
SERVE WITH (Optional)
- lite shredded cheese
- green onions, sliced
- plain greek yogurt (instead of sour cream!)
Instructions
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decase sausage (click here for how to!) and chop onion.
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over med-high heat, heat olive oil for 30 seconds. add garlic for another 30 seconds.
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add onion and saute for about 2 minutes.
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add sausage and saute for about 2 minutes. (meat will still be a little pink!)
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add all ingredients to the crock-pot. Stir.
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set on high for 3 hours or low for 6 hours.
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top with lite shredded cheese, green onions and greek yogurt. Enjoy!
